Mexican Bread & Pastry Course
Master authentic conchas, pan de muerto, and more with pro-level control of enriched doughs, fermentation, baking, and troubleshooting—designed for bakers who want consistent, high-quality Mexican bread and pastry in a small-bakery setting. Perfect for those seeking reliable results in professional baking.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
Master authentic Mexican bread and pastry through a practical course covering enriched doughs, classic conchas, pan de muerto, and an extra recipe. Gain expertise in ingredient roles, baker’s percentages, mixing techniques, dough temperature management, fermentation, shaping, baking settings, cooling, storage, troubleshooting issues, and adapting to varying conditions for top-quality outcomes every time.
Elevify advantages
Develop skills
- Master enriched Mexican doughs: mix, knead, and develop gluten with precision.
- Apply baker’s percentages: scale conchas and pan de muerto recipes fast.
- Control fermentation and proofing: set ideal times, temperatures, and dough handling.
- Bake and store like a pro: set oven curves, cool, and keep breads fresh longer.
- Troubleshoot bakery faults: fix pale crusts, tight crumbs, and underproofed loaves.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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